Grilled Vegetable Salad
Ingredients:
- 1 can whole artichoke hearts, rinsed well, dried, cut in half
- 450g fresh asparagus, 1 to 2 inches trimmed from bottoms
- 1 red capsicum cut in half, seeds removed
- 1 yellow capsicum cut in half, seeds removed
- 1 garlic clove
- 1/4 cup chopped fresh parsley
- 1 cup of baby spinach or arugula
- 1 red onion, peeled and cut in to wedges leaving the core intact
- 2 small zucchinis, end trimmed and cut in half lengthwise
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup crumbled feta cheese
- Drizzle of olive oil
- 1 bottle Raw Apple Cider Vinaigrette
Method:
- Preheat barbeque to medium high heat. Prepare all the vegetables, place on a tray drizzle with olive oil and sprinkle with salt and pepper.
- Place vegetables on a hot barbeque and cook for 5-10 minutes or until softened and charred, turning halfway through . The vegetables will take different amounts of time to cook. Asparagus and artichokes ( 5-7 minutes) Zucchini and capsicum (6-8 minutes) Onions (up to 10 minutes) Keep an eye on them.
- Remove vegetables from the barbeque and let cool slightly.
- Once cooked enough to handle, chop into bite sized pieces. Place in a bowl with half the Tall Poppy Gourmet Raw Apple Cider Vinaigrette to start. Toss well to coat. Taste and add more Tall Poppy Raw Apple Cider Vinaigrette if necessary and salt and pepper to taste.
Hints and tips
- Optional add 1/2 cup kalamata olives, pitted and cut in half.
